Old Farmer’s Almanac
DUBLIN, NJL The editor*
of ‘The Old Farmer’s Almanac”
recently researched what it takes
to make a really good cook. When
all was said and done, their good
cook recipe looked something like
this: Combine cleverness with ef
ficiency (both time and money),
then fold in truly tantalizing in
gredients followed by creative
variety. Finally, mix well with
old-fashioned methods and a little
new technology.
The third annual Good Cook’s
Companion has stocked its pages
full of helpful hints, informative
articles, and mouthwatering re
cipes guaranteed to bring success
to the kitchens of experienced
cooks, on-the-go professionals,
and weekend enthusiasts. Prepar
ed by the folks at “The Old Farm
er’s Almanac,” America’s oldest
and most trusted household refer
ence guide, the handy companion
publication is now on sale for
$3.99 at newsstands, supermar
kets, specialty shops, and book
stores everywhere.
Saving time and money in the
kitchen is one of those lofty ambi
tions every cook tries to achieve.
The Good Cook’s Companion of
fers seven time- and energy-sav
ing recipes in “Make Supper Us
ing Just One Paa” With selections
such as Spinach and Pasta Soup or
Chicken Mexicana Casserole, this
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method doesn’t sacrifice taste for
convenience. One thing to remem
ter with one-pan cooking is to be
sure the pot is big enough to hold
all the ingredients before you be
gin.
Frugal cooks still serve excel
lent meals: it’s just that they do it
with money left over. Cash-con
scious chefs often turn to meatloaf
because, frankly, nothing is mere
down-home and satisfying. The
best advice for meatloaf makers:
Blend by hand to keep the mixture
light
Editor Georgia Orcutt describes
the importance of having great re
cipes as well as the know-how to
make them work, “the best recipe
in the world won’t help if the cook
doesn’t have the skills to put it to
gether,” explains Orcutt “This
edition of the ‘Good Cook’s Com
panion’ is packed with great re
cipes and the required helpful
hints. We’ve even included an
article on the whys and hows of
cutting vegetables, because this
affects the way they cook. Did you
know that peppers saute more
evenly in squares than in rings and
that green beans left whole, with
just the ends removed, retain more
of their juice and food value while
cooking?”
As more and more people turn
to prepared foods and take-out
meals, the old-fashioned methods
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Releases ‘Good Cook’s Companion’
OLD FARM * LM * * * °
of cooking are in danger of being
forgotten. In an effort to preserve
this knowledge, the “Good Cook’s
Companion” includes an article on
how to bake a cake from scratch
(adding eggs and oil to a cake mix
doesn’t count), complete with re
cipes and tips. (If it calls for cake
flour, the Good Cook’s tells how
you can adjust for all-purpose
flour.) Or you can rouse your lov
ed ones from their slumber this
Saturday with warm, fragrant,
homemade cinnamon rolls with
the recipe that includes detailed
directions to ensure delicious re
sults.
Even though old methods are
great, new technology offers
cooks the opportunity to discover
endless menu possibilities. The
Good Cook’s “Cooking on the
Net” guide suggests sites for
everything from coffee to chilies
and pies to pasta—and even tasty
insect recipes. (Perhaps you
should bake some Chocolate Chir
pie Chip Cookies with dry-roasted
crickets for the next office party.)
Cleverness is a characteristic
that develops with experience.
The Good Code’s Companion is
loaded with valuable advice de
signed to increase your C.Q.
(cleverness quotient). For ex
ample, when making muffins, try
buttermilk for special moistness
and flavor, puree leftover cooked
ms
_ C M M P A i\ I 0 IV
jpPMP- * „
-
65 New, Easy ReOfpes
carrots and use it to thicken soups;
reduce the saltiness of feta cheese
by rinsing it with cold water be
fore serving; and add color, flavor,
and fragrance to salads with tulips.
(Just remember, only the petals
are edible!)
The Good Cook’s Companion”
is one of several publications pro
duced by Yankee Publishing Inc.,
of Dublin, New Hampshire. It fol
lows on the beds of the 1998 edi
tions of “The Old Farmer’s Al
manac” and the “Gardener’s Com
panion” and will be joined by the
second edition of the “Guide to
Summer’s Best Recipes” in June.
Copies of the 1998 Good
Cook’s Companion are also avail
able through mail order by send
ing $3.99, plus a shipping and
handling charge of $1.95 to The
Old Farmer’s Almanac, P.O. Box
520, Dublin, NH 03444. Orders
can also be placed on-line at
www.almanac.com.
Finally, the next time you’re
searching for “brain food,” con-
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sider curry. Indian philosophers
believe that eating more-complex
and subtly flavored foods exer
cises the brain, making it more
capable of understanding, appre
ciating, and surviving the com
plexities of life. We knew there
was a reason it tasted so good!
Here are some recipes from the
cookbook.
Scrambled Eggs w/Spinach
(Use fresh spinach or sorrel
for this perfect breakfast dish)
8 tablespoons unsalted butter,
divided
V, pound fresh spinach, clean
ed. stemmed, and shredded
salt and freshly ground pepper,
to taste
-1 tablespoon heavy cream
12 eggs
Melt a tablespoon of the butter
in a large saucepan. Add the spin
ach and a little salt Cook over low
heat until spinach is wilted and
liquid evaporates, about 3 to 5
minutes. Stir in the cream, and
(Turn to Pago B 18)